Properties of Mixed and Filled-type Dairy Gels

ABSTRACT Skim milk powder (SMP), a whey protein concentrate (WPC) and fat globules with modified membranes were used for the fabrication of mixed and filled dairy gels. Firmness and syneresis of pure gels varied broadly with pH and total solids (TS). Mixing SMP and WPC at 10% TS showed synergistic e...

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Veröffentlicht in:	Journal of food science 1989-09, Vol.54 (5), p.1213-1217
Hauptverfasser:	AGUILERA, JOSE MIGUEL, KESSLER, HEINZ-GERHARD
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Dairy products Food industries Food processing industry Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams
Online-Zugang:	Volltext
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